Physicochemical composition and techno-functional properties of bee pollen collected in Serbia
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2015
Authors
Kostić, Aleksandar Ž.Barać, Miroljub B.
Stanojević, Slađana P.
Milojković-Opsenica, Dušanka
Tešić, Živoslav Lj.
Šikoparija, Branko
Radišić, Predrag
Prentovic, Marija
Pešić, Mirjana B.
Article (Published version)
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Physicochemical composition and techno-functional properties of bee pollens collected in Serbia were assessed. Analysed bee pollen contained 14.81-27.25% proteins, 1.31-6.78% lipids, 64.42-81.84% carbohydrates and 1.18-3.21% ash, with mean energy value of 375 kcal. Bee pollen showed low protein solubility (2.79-25.90 g/100 g), high carbohydrate solubility (31.2-75 g/100 g), good emulsifying properties (emulsion stability index ranged from 19.6 to 49.3 min and emulsion activity index ranged from 10.40 to 24.52 m(2)/g), non-foaming properties, poor water absorption capacity (0.92-2.25 g/g) and excellent oil absorption capacity (1-3.53 g/g). Protein solubility was positively correlated with carbohydrate content (r = 0.73, p lt 0.05), but negatively with ash and lipid content (r = -0.39, r = -0.46, p lt 0.05, respectively). The total protein content and lipid content were shown positive relationship with carbohydrate solubility (r = 039, r = 0.45, p lt 0.05, respectively). Emulsion s...tability was positively correlated with protein solubility (r = 0.47, p lt 0.05), whereas emulsion activity was negatively correlated with this parameter (r = -0.39, p lt 0.05). Water and oil absorption capacity were not shown significant correlations with other investigated parameters. The obtained data indicated that bee pollen could find useful application as food ingredient in variety of food products.
Keywords:
Bee pollen / Physicochemical composition / Techno-functional propertiesSource:
LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie), 2015, 62, 1, 301-309Publisher:
- Elsevier Science Bv, Amsterdam
Funding / projects:
- Utilization of plant sources of protein, dietary fiber and antioxidants in food production (RS-MESTD-Technological Development (TD or TR)-31069)
Note:
- Supplementary material: http://cherry.chem.bg.ac.rs/handle/123456789/3404
DOI: 10.1016/j.lwt.2015.01.031
ISSN: 0023-6438
WoS: 000351645800042
Scopus: 2-s2.0-84923225591
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Institution/Community
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Kostić, Aleksandar Ž. AU - Barać, Miroljub B. AU - Stanojević, Slađana P. AU - Milojković-Opsenica, Dušanka AU - Tešić, Živoslav Lj. AU - Šikoparija, Branko AU - Radišić, Predrag AU - Prentovic, Marija AU - Pešić, Mirjana B. PY - 2015 UR - https://cherry.chem.bg.ac.rs/handle/123456789/1680 AB - Physicochemical composition and techno-functional properties of bee pollens collected in Serbia were assessed. Analysed bee pollen contained 14.81-27.25% proteins, 1.31-6.78% lipids, 64.42-81.84% carbohydrates and 1.18-3.21% ash, with mean energy value of 375 kcal. Bee pollen showed low protein solubility (2.79-25.90 g/100 g), high carbohydrate solubility (31.2-75 g/100 g), good emulsifying properties (emulsion stability index ranged from 19.6 to 49.3 min and emulsion activity index ranged from 10.40 to 24.52 m(2)/g), non-foaming properties, poor water absorption capacity (0.92-2.25 g/g) and excellent oil absorption capacity (1-3.53 g/g). Protein solubility was positively correlated with carbohydrate content (r = 0.73, p lt 0.05), but negatively with ash and lipid content (r = -0.39, r = -0.46, p lt 0.05, respectively). The total protein content and lipid content were shown positive relationship with carbohydrate solubility (r = 039, r = 0.45, p lt 0.05, respectively). Emulsion stability was positively correlated with protein solubility (r = 0.47, p lt 0.05), whereas emulsion activity was negatively correlated with this parameter (r = -0.39, p lt 0.05). Water and oil absorption capacity were not shown significant correlations with other investigated parameters. The obtained data indicated that bee pollen could find useful application as food ingredient in variety of food products. PB - Elsevier Science Bv, Amsterdam T2 - LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) T1 - Physicochemical composition and techno-functional properties of bee pollen collected in Serbia VL - 62 IS - 1 SP - 301 EP - 309 DO - 10.1016/j.lwt.2015.01.031 ER -
@article{ author = "Kostić, Aleksandar Ž. and Barać, Miroljub B. and Stanojević, Slađana P. and Milojković-Opsenica, Dušanka and Tešić, Živoslav Lj. and Šikoparija, Branko and Radišić, Predrag and Prentovic, Marija and Pešić, Mirjana B.", year = "2015", abstract = "Physicochemical composition and techno-functional properties of bee pollens collected in Serbia were assessed. Analysed bee pollen contained 14.81-27.25% proteins, 1.31-6.78% lipids, 64.42-81.84% carbohydrates and 1.18-3.21% ash, with mean energy value of 375 kcal. Bee pollen showed low protein solubility (2.79-25.90 g/100 g), high carbohydrate solubility (31.2-75 g/100 g), good emulsifying properties (emulsion stability index ranged from 19.6 to 49.3 min and emulsion activity index ranged from 10.40 to 24.52 m(2)/g), non-foaming properties, poor water absorption capacity (0.92-2.25 g/g) and excellent oil absorption capacity (1-3.53 g/g). Protein solubility was positively correlated with carbohydrate content (r = 0.73, p lt 0.05), but negatively with ash and lipid content (r = -0.39, r = -0.46, p lt 0.05, respectively). The total protein content and lipid content were shown positive relationship with carbohydrate solubility (r = 039, r = 0.45, p lt 0.05, respectively). Emulsion stability was positively correlated with protein solubility (r = 0.47, p lt 0.05), whereas emulsion activity was negatively correlated with this parameter (r = -0.39, p lt 0.05). Water and oil absorption capacity were not shown significant correlations with other investigated parameters. The obtained data indicated that bee pollen could find useful application as food ingredient in variety of food products.", publisher = "Elsevier Science Bv, Amsterdam", journal = "LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)", title = "Physicochemical composition and techno-functional properties of bee pollen collected in Serbia", volume = "62", number = "1", pages = "301-309", doi = "10.1016/j.lwt.2015.01.031" }
Kostić, A. Ž., Barać, M. B., Stanojević, S. P., Milojković-Opsenica, D., Tešić, Ž. Lj., Šikoparija, B., Radišić, P., Prentovic, M.,& Pešić, M. B.. (2015). Physicochemical composition and techno-functional properties of bee pollen collected in Serbia. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) Elsevier Science Bv, Amsterdam., 62(1), 301-309. https://doi.org/10.1016/j.lwt.2015.01.031
Kostić AŽ, Barać MB, Stanojević SP, Milojković-Opsenica D, Tešić ŽL, Šikoparija B, Radišić P, Prentovic M, Pešić MB. Physicochemical composition and techno-functional properties of bee pollen collected in Serbia. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie). 2015;62(1):301-309. doi:10.1016/j.lwt.2015.01.031 .
Kostić, Aleksandar Ž., Barać, Miroljub B., Stanojević, Slađana P., Milojković-Opsenica, Dušanka, Tešić, Živoslav Lj., Šikoparija, Branko, Radišić, Predrag, Prentovic, Marija, Pešić, Mirjana B., "Physicochemical composition and techno-functional properties of bee pollen collected in Serbia" in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie), 62, no. 1 (2015):301-309, https://doi.org/10.1016/j.lwt.2015.01.031 . .